roasted vegetable soup

Allow me to introduce you to the newest member of my kitchen family. Of course I really wanted a Le Creuset enameled cast iron dutch oven, but since I can barely bring myself to even go inside of a store that carries something this expensive, I finally brought home this off-brand which I could only actually purchase because Whitney was with me to remind me that I have wanted one forever. It was $38 instead of $300. My sister has told me that studies show that the enamel will wear off of my cheaper dutch oven, but I feel certain that I will have gotten my money’s worth by then. I have already used it about 20 times since bringing it home. And I love it almost as much as I do my half-sheet pans, which is saying a lot. It is a beautiful cooking experience…perfectly browned vegetables, start-to-finish soups instead of starting with a skillet, evenly distributed heat and a final product that can go in the oven to stay warm.

Of the many meals I have made in my new pot, roasted vegetable soup was maybe the highlight. This soup is a variation on Late Harvest Soup, a wonderful fall soup full of those delicious orange vegetables that match the leaves this time of year. The small but distinct difference between last fall’s harvest pot and this year’s is the roasting of the vegetables. Roasting brings out the best in a vegetable, making the flavor of the soup delectable. Mary Polly noted the difference as she filled up her bowl a second time, Mom, you know what is strange? You used to make a soup that looked like this one but we didn’t like it. But now we like it! And how could you not? So much goodness.

Add in the vegetables and blend with a hand blender until soup reaches a desired consistency. You can thin it with more broth or a little cream if it is too thick. And if you do not have a hand blender, you can use a regular blender, food processor or a food mill. I love a hand blender, because you don’t have to get something else dirty or pour hot soup in and out of the pot and blender.

Serve hot with a slice of hot bread and butter and enjoy all that vitamin A.

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6 Comments

i have a set of le creuset cookware that is 20 years old and belong to my parents and i LOVE it. it is battered and worn but still cooks beautifully. add that it belonged to my parents and it makes whatever i cook even sweeter. enjoy!

i have an idea! if everyone who benefits from your cooking donated $, you could buy the “le creuset” dutch oven you’ve been dreaming of… when this one flakes out. The Hall family would for sure! In fact, I’m getting hungry just dreaming about all the thing YOU could make in it!

I do not have a dutch oven, nor did I realize that I might need one. you make a strong case. but then again, i might not know how to use it properly. hmmm. . . i will ponder adding it to my christmas list.

i’m in line for my mother’s le creuset dutch oven when something happens to my daddy (banish the thought)– i haven’t been able to bring myself to buy a cheap replacement thus far but may have to consider this gem…

Sounds like you got a great deal. I was at T.J. Max and they had some le creuset cookware for some fantastic prices. You should check it out. Of course they are not $38.00. I was very tempted to purchase one. Very tempted……..